Recipe: Yummy Olive oil confit of chicken

Olive oil confit of chicken. Pour enough extra virgin olive oil over the chicken to cover the meat. The oil is the cooking medium so make sure the meat is well covered. Turn the heat on your stovetop to medium and cook until the oil starts to bubble.

When you cook meat in a lot of oil, the result is a more tender, moist meat and with an incredible taste from the oil. Moist and tender,, full of flavour and healthy phenols. The olive oil should come to at least halfway up the chicken, ideally it is just about covered. You can have Olive oil confit of chicken using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Olive oil confit of chicken

1. Prepare 8 of chicken legs (or 1 whole chicken cut in pieces).
2. It's 2 of bay leaf leaves.
3. It's 1 of rosemary twig.
4. You need 12 of garlic cloves.
5. You need 2 of carrots.
6. It's 1/2 of orange peel.
7. You need 4 of cups of extra virgin olive oil from Spain.
8. You need of Salt.
9. Prepare of Ground pepper.
10. Prepare of Black peppercorns.

It is ok if the garlic, lemons, potatoes and olives are not covered. This will depend on which chicken pieces you selected, as the whole legs will take longer. After sitting overnight rubbed with a few scoops of ras el hanout (a North African spice blend you can mix yourself or purchase pre-made), plus salt and fresh thyme, Kord's chicken thighs nestle. Chicken confited slowly in olive oil is a bit like carnitas, and it's truly great on this noodle salad from Tyler Kord.

Olive oil confit of chicken step by step

1. Cut the chicken into legs, breast, wings, leaving bones in all pieces. Trim any excess of fat. If you choose to buy just chicken legs, skip this step..
2. Start the oven at 275º F and prepare a large baking dish..
3. While the oven is heating, add salt and pepper to the chicken. Then, cook it for a few minutes in a pan with some olive oil from Spain until the meat looks golden brown..
4. Put the chicken in the baking dish and add the Spanish EVOO until the chicken is completely submerged in it. You may need the full 4 cups, maybe a little more or maybe a little less..
5. Add the bay leaf, the rosemary, the peeled garlic cloves –whole-, the carrots, the orange peel and some black peppercorns. Mix everything in the baking dish..
6. Cook in the oven for about 3 hours..
7. Let it cool down for a bit, take the chicken out of the oil and serve..

Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Lay the chicken on top, skin side down. Remove the chicken from the fat. Chicken Confit or olive oil roasted chicken is the most impossibly tender, moist, and crispy-skinned chicken you'll ever have.